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  • Dessert Recipes: Pastries, Cakes, Cookies (Gluten-Free)

    Gluten-Free Dessert Recipes. Here you will find fantastic dessert recipes created by celiacs from all over the world.

    Subcategories

    Brownies

    Gluten-Free Brownie Recipes. It's hard to give up brownies, and because we have so many great recipes you won't have to!

    Cakes & Frostings

    Gluten-Free Cake Recipes. Our cake and frosting recipes are well-known in the celiac community. Many have been collected over more than 20 years.

    Cookies

    Gluten-Free Cookie Recipes. We've got dozens of the most popular cookie recipes available. Find your favorite type of cookies here, so you won't have to go without.

    Donuts / Doughnuts

    Gluten-Free Donut Recipes. Good GF donuts are hard to find, unless you use one of our many outstanding recipes.

    Pies & Pie Crusts

    Gluten-Free Pie Recipes. Do you miss a great pie? Look no further because we have the best GF pie recipes around.

    Puddings

    Gluten-Free Pudding Recipes. For those who love puddings we've got a great assortment of recipes.

    3 articles in this category
      Jefferson Adams

      Gluten-Free Coconut-Pecan German Chocolate Pie

      By Jefferson Adams, in Dessert Recipes: Pastries, Cakes, Cookies (Gluten-Free),

      0 comments 5,816 views
      Jefferson Adams

      Easy Gluten-Free Holiday Lemon Bars

      By Jefferson Adams, in Dessert Recipes: Pastries, Cakes, Cookies (Gluten-Free),

      4 comments 9,322 views
      Jefferson Adams

      Did Google's AI Develop the Perfect Gluten-Free Chocolate Chip Cookie?

      By Jefferson Adams, in Dessert Recipes: Pastries, Cakes, Cookies (Gluten-Free),

      0 comments 6,335 views

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  • Recent Activity

    1. Haugeabs
      - Haugeabs replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      23

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      For my Vit D3 deficiency it was recommended to take with Vit K2 (MK7) with the Vit D. The Vit K2 helps absorption of Vit D3. Fat also helps with absorption. I take Micro Ingredients Vit D3 5000 IU with Vit K2 100 micrograms (as menaquinone:MK-7). Comes in soft gels with coconut oil. Gluten free but not certified gluten free. Soy free, GMO free.
    2. trents
      - trents replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      @Known1, I submitted the following comment along with my contact information: "I have noticed that many food companies voluntarily include information in their ingredient/allergen label section when the product is made in an environment where cross contamination with any of the nine major allergens recognized by the FDA may also be likely. Even...
    3. Wheatwacked
      - Wheatwacked replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      23

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      That is the goal, after all.
    4. Wheatwacked
      - Wheatwacked replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      34

      Blood results

      Celiac Disease causes more vitamin D deficiency than the general population because of limited UV sunlight in the winter and the little available from food is not absorbed well in the damaged small intestine. Taking 10,000 IU a day (250 mcg) a day broke my depression. Taking it for eleven years. Doctor recently said to not stop. My 25(OH)D is around 2...
    5. Known1
      - Known1 replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Thank you for sharing your thoughts. I respectfully disagree. You cherry picked a small section from the page. I will do the same below: The agency is seeking information on adverse reactions due to “ingredients of interest” (i.e., non-wheat gluten containing grains (GCGs) which are rye and barley, and oats due to cross-contact with GCGs) and on ...
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